Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil.
Graduate Program of Food Technology, Federal University of Technology-Paraná (UTFPR), Londrina, Paraná, 86036-370, Brazil.
Poult Sci. 2023 Aug;102(8):102826. doi: 10.1016/j.psj.2023.102826. Epub 2023 May 29.
This study aimed to investigate the level of lipid and protein oxidation in poultry breasts with severe white striping (WS; striation thickness > 1 mm) and nonaffected meats (N; normal breast) during storage under refrigeration (1°C for 14 d) and freezing (-18°C for 90 d). WS presented higher lipid content, although no difference in protein content was detected, compared to normal broiler breast (N). Regarding oxidative damages, a reduction in malondialdehyde and carbonyl protein, hexanal, octanal and nonanal levels, alongside the interaction of these compounds with other compounds in raw, roasted, and reheated breasts was observed under refrigerated storage (14 d). Freezing storage promotes an increase in carbonyls proteins, hexanal, octanal and nonanal levels at 45 d of storage in poultry meats and subsequent decrease, indicating the evolution of oxidative reactions. Regardless of the type of storage, in general, breasts with WS myopathy have higher levels of lipid and protein oxidation.
本研究旨在探讨在冷藏（1°C 下 14 天）和冷冻（-18°C 下 90 天）条件下，严重白条（WS；条纹厚度＞1 毫米）和未受影响的禽肉（N；正常胸肉）中脂质和蛋白质氧化水平。与正常肉鸡胸肉（N）相比，WS 呈现出更高的脂质含量，尽管蛋白质含量没有差异。关于氧化损伤，在冷藏（14 天）条件下，观察到丙二醛和羰基蛋白、己醛、辛醛和壬醛水平降低，以及这些化合物与生、烤和再加热胸肉中其他化合物的相互作用。冷冻储存会导致在储存 45 天的禽肉中羰基蛋白、己醛、辛醛和壬醛水平升高，随后降低，表明氧化反应的演变。无论储存类型如何，一般来说，患有 WS 肌病的胸肉具有更高的脂质和蛋白质氧化水平。
